Ingredients with Measurements:
- 4 cups cooked short-grain rice
- 4 sheets of roasted seaweed (nori)
- 1 cup kimchi, chopped
- 4 slices of cooked ham, cut into thin strips
- 4 strips of yellow pickled radish
- 1 carrot, cut into thin strips
- 1 cucumber, cut into thin strips
- 4 eggs, beaten
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- Salt and pepper to taste
Special equipment needed:
- Bamboo sushi mat
Step-by-step instructions:
1. In a large bowl, mix the cooked rice with sesame oil and salt to taste. Set aside.
2. Heat the vegetable oil in a non-stick pan over medium heat. Add the beaten eggs and cook until set. Flip and cook for another 30 seconds. Remove from heat and cut into thin strips.
3. Place a sheet of roasted seaweed on top of the bamboo sushi mat, shiny side down.
4. Spread a thin layer of rice on top of the seaweed, leaving a 1-inch border at the top.
5. Arrange the kimchi, ham, yellow pickled radish, carrot, cucumber, and egg strips on top of the rice.
6. Using the bamboo mat, roll the seaweed tightly, pressing gently to make sure the filling is compact.
7. Repeat with the remaining ingredients.
8. Slice the rolls into bite-sized pieces and serve.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 54g
Protein: 12g
Sodium: 600mg
Substitutions for ingredients:
- Instead of ham, you can use cooked beef, chicken, or tofu.
- Instead of yellow pickled radish, you can use pickled carrots or daikon radish.
- Instead of sesame oil, you can use vegetable oil or olive oil.
Variations:
- Add avocado slices for a creamier texture.
- Use different types of kimchi for a variety of flavors.
- Add a drizzle of spicy mayo or soy sauce for extra flavor.
Tips and tricks:
- Wet your hands with water before handling the rice to prevent it from sticking.
- Use a sharp knife to slice the rolls for a clean cut.
- Serve with soy sauce and wasabi on the side.
Storage instructions:
- Wrap the rolls tightly in plastic wrap and store in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, microwave the rolls for 30 seconds or until warm.
Presentation ideas:
- Arrange the rolls on a platter and garnish with sesame seeds and sliced green onions.
Garnishes:
- Sesame seeds
- Sliced green onions
Pairings:
- Miso soup
- Edamame
- Japanese pickles
Suggested side dishes:
- Seaweed salad
- Cucumber salad
- Steamed vegetables
Troubleshooting advice:
- If the rolls are too loose, use more pressure when rolling.
- If the rolls are too tight, use less pressure when rolling.
Food safety advice:
- Make sure to use clean hands and utensils when handling the ingredients.
- Store the rolls in the refrigerator to prevent bacterial growth.
Food history:
- Kimbap is a Korean dish that originated in the early 20th century. It was inspired by Japanese sushi and was originally made with beef and pickled vegetables.
Flavor profiles:
- Salty, sour, spicy, and umami.
Serving suggestions:
- Serve as a snack or as a light meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean